pescatariannut-freeegg-freesoy-freeshellfish-free
Cream Sauce for Fish
From Modern cookery, in all its branches, 1884
Serves 1
Serve with fish.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 127. The excerpt below is the record exactly as published.
CREAM SAUCE FOR FISH. Knead very smoothly together with a strong-bladed knife, a large teaspoonful of flour with three ounces of good butter ; stir them in a very clean saucepan or stewpan over a gentle fire until the butter is ■dissolved, then throw in a little salt and some cayenne, give the whole one minute’s simmer, and add, very gradually, half a pint of good cream
Cook this with the app: pantry check, scaling, and the assistant.